Basic Omelet
Yield: 2 servings
  • 3 eggs
  • 1 Tablespoon milk or water
  • ¼ teaspoon salt (optional)
  • Black pepper or cayenne pepper, to taste
  • Additional Fillings: vegetables, cheese, ham, turkey (optional)


  1. Wash hands with soap and water.
  2. In a small bowl, crack the eggs. Wash hands with soap and water after cracking raw eggs. Beat eggs, milk, salt, and pepper, if desired, with a fork until blended.
  3. Spray a small skillet with non-stick cooking spray. Heat skillet over medium-high heat. Pour in egg mixture.
  4. As the egg mixture starts to cook around the edges, tilt pan and gently push cooked portions to the center to allow uncooked portions to reach the pan's hot surface.
  5. If desired, top eggs with additional ingredients while top is still moist. Fold the omelet in half or roll.
  6. Slide omelet from pan onto plate.
  7. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/2 of recipe):
  • Calories 110
  • Total Fat 7g
  • Saturated Fat 2.5g
  • Sodium 110mg
  • Total Carbohydrates 1g
  • Fiber 0g
  • Total Sugars 1g
  • Protein 10g